Tex-Mex Chopped Chicken Salad is a colorful and fresh mix of tender grilled chicken, crunchy veggies, black beans, corn, and zesty spices all tossed together in one bowl. The textures really stand out — there’s crisp lettuce, soft beans, juicy tomatoes, and a little kick from the Tex-Mex flavors. It’s a salad with personality!
I love making this salad when I want something light but filling at the same time. The chopped chicken adds a great source of protein, and the blend of spices reminds me of all the fun flavors from the Southwest. I usually make extra and use the leftovers as a wrap filling the next day—it’s just as tasty and keeps well.
My favorite way to serve it is with a dollop of creamy avocado or a squeeze of fresh lime on top. It makes the salad feel fresh and bright and really brings those Tex-Mex flavors to life. This is the kind of meal that feels easy and healthy but also exciting to eat, perfect for warm weather or anytime you want something quick and satisfying.
Key Ingredients & Substitutions
Chicken breasts: They provide lean protein and hold up well when grilled or pan-cooked. You can swap them with chicken thighs for juicier meat or use tofu for a vegetarian version.
Spices (chili powder, cumin, smoked paprika): These create that Tex-Mex flavor punch. If you don’t have smoked paprika, regular paprika works fine. Adjust cayenne pepper based on how much heat you like.
Black beans and corn: They add color, fiber, and texture. Canned beans and corn save time, but fresh or frozen are great too. Just rinse canned beans to reduce salt.
Avocado: Adds creaminess and balances spices. If you prefer or are allergic, diced cucumbers or a small amount of shredded cheese make good alternatives.
Romaine lettuce: Crisp and sturdy for chopping. Feel free to mix in kale or spinach if you want more greens variety.
Dressing ingredients (sour cream or Greek yogurt, mayo, lime): Greek yogurt makes the dressing tangy and lighter. For a dairy-free option, try vegan mayo or just lime juice with olive oil mixed in.
How Do I Get the Chicken Perfectly Cooked and Flavorful?
Cooking the chicken right is key to tasty salad. Here are simple steps:
- Pat chicken dry and coat evenly with spices. This helps a flavorful crust form.
- Heat olive oil until shimmering, then add chicken. Don’t crowd the pan.
- Cook 5-6 minutes per side over medium-high heat without moving too much, so it browns nicely.
- Use a meat thermometer if unsure—internal temperature should be 165°F (75°C).
- Let resting rest 5 minutes to keep juices inside, then chop into bite-sized pieces.
This method keeps chicken juicy with a tasty spice crust that pairs perfectly with the fresh salad ingredients.
Equipment You’ll Need
- Skillet or grill pan – I prefer this because it cooks the chicken evenly and gives it nice grill marks or sear marks.
- Small bowl – perfect for mixing the spice rub and dressing ingredients.
- Chef’s knife – easy for chopping chicken, vegetables, and herbs.
- Cutting board – a sturdy surface to chop everything safely.
- Large salad bowl – great for tossing all the ingredients together before serving.
Flavor Variations & Add-Ins
- Use cooked shrimp or grilled steak instead of chicken for different proteins.
- Mix in shredded cheese like cheddar or pepper jack for extra flavor and creaminess.
- Add roasted corn, sliced jalapeños, or pickled red onions for more layers of flavor.
- Sprinkle with crushed tortilla chips or top with a dollop of sour cream to add crunch and richness.
Tex-Mex Chopped Chicken Salad
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
For the Salad:
- 1 head romaine lettuce, chopped
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed if frozen)
- 1 red bell pepper, diced
- 1 avocado, diced
- 2 green onions, sliced
- ½ cup chopped fresh cilantro (optional)
- Juice of 1 lime
For the Dressing:
- 3 tbsp sour cream or Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- ½ tsp chili powder
- ¼ tsp cumin
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare plus 10-12 minutes to cook the chicken. You’ll spend time mixing the spice rub, cooking and resting the chicken, chopping the veggies, and tossing it all together. The total time is around 30 minutes, perfect for a quick and fresh meal.
Step-by-Step Instructions:
1. Season and Cook the Chicken:
Combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl. Rub this spice mix evenly over both chicken breasts. Heat olive oil in a skillet over medium-high heat. Cook the chicken about 5-6 minutes on each side until golden brown and fully cooked through. Remove from heat and let rest for 5 minutes, then chop into bite-sized pieces.
2. Prepare the Salad:
In a large bowl, combine chopped romaine lettuce, black beans, corn, diced red bell pepper, diced avocado, sliced green onions, and chopped cilantro if using. Drizzle the juice of one lime over the mixture.
3. Make the Dressing and Toss:
In a small bowl, whisk together sour cream (or Greek yogurt), mayonnaise, lime juice, chili powder, cumin, salt, and pepper until smooth. Pour the dressing over the salad and chicken, then gently toss everything together to combine well.
4. Serve:
Serve the salad right away. You can garnish with extra cilantro or avocado slices for a fresh touch. This salad is great on its own or as a filling for wraps!
Can I Use Frozen Chicken for This Salad?
Yes! Just be sure to fully thaw the chicken in the fridge overnight before cooking. This helps it cook evenly and prevents excess water from making the salad soggy.
How Long Can I Store Leftover Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to avoid wilting, then toss before serving again.
Can I Make This Salad Vegetarian?
Absolutely! Swap the chicken for grilled tofu, tempeh, or extra beans for protein. The spices and fresh veggies still make a delicious Tex-Mex meal.
What’s the Best Way to Reheat the Chicken?
Reheat the chopped chicken gently in a skillet over medium-low heat or microwave it in short bursts to keep it moist and tender without drying out.